New Orleans Barbecue Shrimp

A now famous New Orleans dish that has nothing to do with barbecue, barbecue shrimp originated and is still served at Pascale’s Manale restaurant. This recipe is based on their version with a buttery pepper sauce, plenty of herbs and French bread suggested for dipping.

1 1/2 cup butter
3 cloves garlic, chopped
2 whole bay leaves, crushed
2 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. cayenne
1/2 tsp. freshly ground nutmeg
1/2 tsp. paprika
5 Tbsp. black pepper
2 Tbsp. freshly squeezed lemon juice
3 lbs. shrimp, heads on

Preheat the oven to 375 degrees. Simmer all ingredients except shrimp in a saucepan for 20 minutes. Wash shrimp and pat dry. Place shrimp in a baking dish a couple layers deep. Pour sauce over shrimp. Place in the oven and turn/stir every 3-5 minutes until all shrimp are cooked through. Serve hot with French bread for dipping in the sauce.